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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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from bon appetit, a wonderful first course for springtime Ingredients:
1 1/2 cups canned chicken broth |
1 ounce dried morel |
8 ounces pancetta, chopped |
1 1/2 lbs asparagus, sliced into 1 ",pieces |
6 shallots, chopped |
6 cups arugula |
5 tablespoons olive oil |
1 tablespoon lemon juice |
3 tablespoons parsley |
Directions:
1. heat chicken broth to simmer in small pot.
2. remove from heat, add morels and soak for 30 minutes drain, reserving 1 c broth.
3. in skillet cook pancetta until crisp, remove and drain.
4. add some oil to skillet.
5. add asparagus, shallots, morels and cook about 5 minutes.
6. add the broth ans simmer until crisp tender, 5 minutes.
7. arrange arugula on plate, sprinkle with3 tbsp oil& lemon juice.
8. add asparagus to center of plate, top with pancetta, remaining olive oil, parsley, salt& pepper to taste.
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